Water Vapor Permeability and Mechanical Properties of Grain Protein-Based Films as Effected by Mixtures of Polyethylene Glycol amd Glycerin Plasticizers

Authors

H. J. Park, Mokpo National University
J. M. Bunn, Clemson University
Curtis L. Weller, University of Nebraska-LincolnFollow
P. J. Vergano, Clemson University
R. F. Testin, Clemson University

Date of this Version

1994

Comments

Published in Transactions of the ASAE VOL. 37(4): 1281-1285. Copyright © 1994 American Society of Agricultural Engineers.

Abstract

Grain protein-based films containing mixtures of glycerin and polyethylene glycol (PEG) as plasticizers were prepared and evaluated for water vapor permeability (WVP), tensile strength (TS), and elongation (E). Changes in mechanical properties during storage were also studied. The PEG produced opposite trends in E of wheat gluten and corn-zein films. The TS of wheat gluten films increased and E of the films decreased as the ratio of glycerin/PEG decreased. Corn-zein films containing only glycerin were very brittle (E of 4%), and E of the films improved to 94% when the ratio of mL PEG/g protein was 0.39. The WVP of both films decreased as the ratio of glycerin/PEG was decreased. Also, WVP of both films increased as the total amount of plasticizer added to the films increased. Mixtures of glycerin and PEG as plasticizer are less fugitive than glycerin alone in grain protein-based films and can reduce the deterioration of mechanical properties during storage